Estimated duration: 2 hours
Related to:
Step: Step 3
Dimension: Cognitive dimension
Qualitative Indicator: Local Food
Type of Activity: Group or individual
A voluntary chef will participate in this activity as mentor to the TCN(s). He/she will provide the necessary ingredients and some local products to the class. Also, he/she will provide 10 cards with local food images and a local map. The map will have 10 stars on specific areas were the 10 cards are belonging. The TCN(s) have to match the cards to the places on the map. Then, they have to choose one of these dishes to cook. The voluntary chef will help the TCN(s) to cook properly the dish as the TCN(s) explain to him/her the history of the dish and the history of the representing area. The basic output of this activity is twofold, first to recognise classic places and their unique flavours (products & dishes) on the map and second to connect a place and its history with a local product and dish. The dish must be cooked from zero in order to assimilate local cuisine as part of local culture and history.
The active engagement of the TCN(s) with the guidance and the motivation of the voluntary chef to the local cuisine will help them to be part of the local society. The Voluntary chef must make questions through the procedure of cooking about the place the TCN(s) chose, about the reason of their decision, the history of the place/area, the history of the product and the dish. Also, he/she must give the opportunity to the TCN(s) to connect the chosen place with a place from their country, their product and their dish. Τhere must be an interaction between the Voluntary chef who plays the mentor role and the TCN(s) at the end, not only through questions and answers but also through the participation of both in the creation of the dish with the TCN(s) as cooker and the voluntary chef as assistant.
- A voluntary local chef.
- A place for group meetings, where there will be suitable space to place and cook the different dishes.
- Local map with 10 stars in specific areas (cities or villages).
- 10 cards with photos of local dishes.
- Local products (food/drinks).
- Local & foreign ingredients.
- Household appliances.
Implementation Steps
The voluntary chef will bring a local map with 10 stars on it (in specific areas, cities or villages) local and foreign ingredients and local products. Also, he/she must bring 10 cards with pictures of local dishes. The TCN(s) after a careful approach to the map will have to place and match the cards with the stars on the map.
The TCN(s) must choose a local plate from the cards in the map. With the help of the mentor-voluntary chef will choose also the ingredients and the local product.
The TCN(s) now must cook the chosen dish with the help of the voluntary chef. The chef has to make questions through the procedure of cooking about the place the TCN(s) chose, about the reason of their decision, the history of the place/area, the history of the product and the dish. The chef has to give extra historical or local information if needed to the TCN(s) in order to supplement their knowledge. Furthermore, the TCN(s) will be nice to connect the chosen area, product and dish with some similar to their country. This will create a connection between the mentor voluntary chef and the TCN(s).